Date Added: February 29, 2008
Prep. Time: 0:00
Category: Main Dish, Pork
2/3 cup soy sauce
2 teaspoons minced garlic
1 tablespoon minced ginger
1/4 cup flour
seasoned flour for dredging
1/4 cup cornstarch
1 pound pork butt
Freshly-ground black pepper
1 cup ketchup
1/4 cup sugar
1/4 cup red wine vinegar
1 ounce honey
1 tablespoon vegetable oil
1/2 tablespoon sesame oil
1/3 cup large-diced Vidalia onion
1/3 cup large-diced celery
1/3 cup bias-sliced (1/4″) carrots
1/3 cup large-diced red bell pepper
1/3 cup large-diced green bell pepper
1 cup cubed (1″) fresh pineapple
one line for each direction. When saved the lines will be numbered.
In a large non-reactive bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate in the refrigerator overnight.
Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.
In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.
In a small roasting pan heat the canola and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup mixture. Bring to a simmer and cook until the pork is tender.
This recipe yields 4 to 6 servings.
Servings Per Recipe: 6
Amount Per Serving
Calories: 178 Calories from Fat 17.5%
Total Fat 4g
Dietary Fiber 1g
Exchanges: 1/2 Grain(Starch)